My beautiful Mumma Bear dropped by and gave me a few lemons from her tree, so in an afternoon of creativity I whipped up two versions of a lemon tart, one a traditional style, the other a raw vegan. Both tarts use the same base, but different fillings. We liked them both. I hope you like them too

Base:

1 cup craisins 1/4 cup hot water1/2 cup raw buckwheat3/4 cup oats1 teaspoon vanilla extract1/2 teaspoon cinnamon Method:Place craisins in a small heat proof bowl with hot water, vanilla and cinnamon. Use a mix stick, grinder or food processor to grind buckwheat and oats into a fine flour.Place the craisins and water into a food processor on high until pureed (I just threw mine into the food processor with the flour once the buckwheat was ground).Mixed the flour and craisin puree together until well combined into a thick dough.

Lightly grease tart cases (I used a silicon muffin tray). Using wet finger tips press the dough into the case/tray to form a layer of crust.

Traditional-ish lemon filling:1/2 cup low fat vanilla yoghurt1 eggZest and juice from 1/2 a lemonMethod:Pre-heat an oven to 180 degrees.Whisk together all ingredients and fill the tart cases. Place in the pre-heated oven for 20 - 40 mins, depending on the size and depth of the tart case. Once the centre of the tart is firm to the touch remove from the oven. Allow to cool and enjoy.

Raw Vegan lemon filling:

1/2 cup light coconut cream1 tablespoon coconut oil (at room temperature)2- 3 tablespoons chia seeds (if you'd like a thicker filling add more chia seeds)Zest and juice from 1/2 a lemonMethod:Whisk together all ingredients until well combined. Place in the fridge for about an hour until chilled and slightly set. Enjoy!